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Sizzling Mexican Portobello Rice

  • Cooking Time

    mins
  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Calories330
Calories from Fat70
Total Fat8g
Saturated Fat1.5g
Trans Fat0g
Polyunsaturated Fat1g
Monounsaturated Fat5g
Cholesterol0mg
Sodium510mg
Total Carbs58g
Dietary Fiber4g
Sugars14g
Protein9g
Vitamin D0%
Calcium45%
Iron140%
Potassium837mg
Omega-30g
Omega-61g
Vitamin C140%
Vitamin A45%
  • 1/2 cup thinly sliced red onion, rinsed
  • 1 Tbsp. chopped fresh cilantro leaves
  • 1 Tbsp. fresh lime juice
  • 1/2 tsp. honey
  • 2 Tbsp. olive oil, divided
  • 4 large portobello mushroom caps, (about 1 lb.), thickly sliced
  • 1 clove garlic, chopped
  • 1 large bell pepper, chopped
  • 1 1/2 cups fresh or frozen corn
  • 2 1/2 cups water
  • 1 package Knorr Selects™ Rustic Mexican Rice & Beans
  • 1 QUICK PICKLED ONIONS:
  • 2 COMBINE your onion, cilantro, lime juice and honey in a small microwave-safe bowl. Microwave at HIGH for 30 seconds. Stir it up and set aside.
  • 3 MEXICAN PORTOBELLO RICE:
  • 4 HEAT 1 tablespoon of the olive oil in a large nonstick pan over medium-high heat. Season your portobellos with salt and pepper, if you’d like. Add your portobellos and cook until softened and browned, about 5 minutes. Toss in your garlic and cook 30 seconds more. Remove all from the pan and set aside. Heat the remaining 1 tablespoon olive oil in same pan and cook your bell pepper and corn for about 2 minutes or until crisp-tender.
  • 5 POUR your water and Knorr® Selects™ into the same pan. Bring to a boil, then turn down the heat to medium and continue cooking covered for 10 minutes.
  • 6 STIR in your portobellos and serve topped with your reserved pickled red onions; now it’s delicious. Dig in!